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–+ servings

Carrot, Apple, and Ginger Soup

The smooth texture of this soup will awaken your taste buds. It's slightly spicy, slightly sweet, and totally yummy.
3.57 from 16 votes
Print Recipe
Servings 8

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 6 cups Vegetable Broth or water see Recipe Notes
  • 2 pounds carrots, peeled and cut into 2-inch pieces
  • 2 cups chopped apples, peeled
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt

Instructions
 

  • Heat olive oil over medium heat in a large saucepan or stockpot. Add onion, and cook until translucent. Mix in garlic and ginger, and cook about 1 minute, stirring constantly. Add vegetable broth, carrots, apples, bay leaf, thyme, salt. Bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until carrots are tender.
  • Remove from heat, and allow soup to cool about 5 minutes. Discard bay leaf. Purée the soup in batches in a food processor or blender. When completely smooth, return to stovetop, and cook another 10 minutes.
  • Yield: 8 serving (serving size: about 1 cup)

Notes

  • I used Fuji apples, but you could use just about any type of apple, depending upon your personal preference.
  • If you like this flavor combination, try the Orient Express juice recipe.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.